New evidence from the International Agency for Research on Cancer and the UK Biobank clarifies a critical distinction in hot beverage safety: the risk lies in drinking temperature, not the beverage itself. Beverages consumed above 65°C are classified as “probably carcinogenic to humans,” a designation based on thermal injury to esophageal tissue rather than chemical properties of tea, coffee, or maté.
Data from nearly 500,000 participants confirm that consuming eight or more very hot drinks daily increases esophageal cancer risk nearly six-fold. However, the evidence also offers reassurance: simply cooling beverages to approximately 58°C eliminates the thermal hazard while preserving taste and enjoyment. This finding provides a practical, evidence-based strategy for cancer prevention without requiring individuals to abandon their daily beverage rituals.
Read the full article on GMJ Newsroom.
Was this article helpful?
